Naturally.https://naturallyella.com Be yourself, just a bit more naturally.Thu, 21 Mar 2019 15:46:20 +0000en-UShourly1https://wordpress.org/?v=4.9.9https://naturallyella.com/wp-content/uploads/2016/11/cropped-ne_fav-1-32x32.pngNaturally.https://naturallyella.com 3232Broccoli Salad with Couscous and Tahini Dressinghttps://naturallyella.com/broccoli-salad-tahini-dressing/ https://naturallyella.com/broccoli-salad-tahini-dressing/#respondThu, 21 Mar 2019 15:46:20 +0000https://naturallyella.com/?p=37930Post sponsored by Bob’s Red Mill. See below for more details. The Brassicas For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even...

The Brassicas

For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even roasted Brussels sprouts.

Dressing, a bit extra

When it comes to dressing, I usually keep them really simple: an oil and an acid. However, sometimes I like to boost it a bit with the help from creamy items, like tahini. I’ve also really been enjoying finding more ways to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, helping really make this dressing flavorful.

Bob’s Red Mill Nutritional Yeast

I haven’t always been on the nutritional yeast wagon but as I start to use it more, I’ve gradually fallen in love. The nutty tang has definitely started to play more rolls in my kitchen from the easy, like popcorn, to the slightly more complicated, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is always in the cabinet so we can always have our savory, salty popcorn!

Couscous and other grains

I love using pearl couscous for a quick add into salads and grain bowls. It’s ready in about 10 minutes and it’s the best of both pasta and grains. You could, however, use whole grains in place of the couscous. Try using hearty farro, sorghum, or even quinoa.

Cheese (optional)

Beyond the nutritional, try adding a bit of crumbled feta. The saltiness is a nice companion for the tahini and nutritional yeast.

[tasty-recipe id="37943"]

Disclosure: This recipe was created in partnership with Bob's Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading

]]>https://naturallyella.com/broccoli-salad-tahini-dressing/feed/0Herby Kale Omelette with Manchego Cheesehttps://naturallyella.com/herby-kale-omelette/ https://naturallyella.com/herby-kale-omelette/#commentsThu, 14 Mar 2019 18:49:54 +0000https://naturallyella.com/?p=37926Green Sauce When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before...

Green Sauce

When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before it goes bad.

Saucy Kale Omelette

You can swap the kale for other greens such as spinach, chard, or collards. If you’re using spinach, drop the time for blanching. Spinach takes much less time: usually around 30 to 60 seconds.

Tarragon

I know tarragon isn’t everyone’s favorite herb. You could swap it out for chives or if it’s summer, use fresh basil.

Omelette vs Frittata

I love a solid omelette for my morning breakfast but if I’m making a dish to feed the family, I usually stick with frittata. You can easily use this same concept in frittata form. I like to use this base recipe and right before I transfer the pan to the oven, I swirl in the kale sauce.

Add some Grains

Leftover grains? Add a few to the omelette. I really like using cooked grains in the omelette or as an omelette filling. This also works if you’re making the frittata (as mentioned in the previous paragraph!)

Veg Bulk

Depending on the time of year, add fresh or cooked vegetables to the filling. During the cooler months, roasted squash or sweet potatoes. For spring, try some pan-fried asparagus then during summer, blistered tomatoes!

Vegan-it

Finally, since the sauce is vegan, I’d be remiss if I didn’t add a vegan option for the omelette. Use the kale sauce in a tofu scramble, make a grain bowl, or there’s the new ‘just’ product that uses mung beans as a base.

]]>https://naturallyella.com/herby-kale-omelette/feed/1Sweet Potato Pasta with Vegan Walnut Cream Saucehttps://naturallyella.com/sweet-potato-pasta-with-vegan-walnut-cream-sauce/ https://naturallyella.com/sweet-potato-pasta-with-vegan-walnut-cream-sauce/#commentsWed, 06 Mar 2019 03:28:49 +0000https://naturallyella.com/?p=37915As we wait patiently (or not so patiently) for spring, I’m sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. It’s rich sauce...

As we wait patiently (or not so patiently) for spring, I’m sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. It’s rich sauce is vegan, but I think that makes the creaminess even more amazing.

Walnut Cream, the real star

In all the nut-based alternative creams/cheeses, walnut cream reigns supreme in my life. I love the warm flavor and how nicely it purees into a smooth sauce. The softness of the walnuts is also your friend here. I find the walnuts only need a good hot soak for about an hour.

Of course, if you’re not on the walnut-wagon, you can use a more milder cashew cream or even an almond cream.

Sweet potatoes (and other veg)

I realize that as I’m posting this recipe, you’re probably over sweet potatoes and ready for spring. I’m with you, but I have a few more to use before I dive head first into spring. Swap the sweet potatoes for winter squash or try it with some steamed greens like kale or chard.

Grain Bowls

Finally, if pasta isn’t your jam, you could turn this into a delicious grain bowl. I’d plan to cut the sauce in half and use more as a drizzle and less as a sauce. Use a hearty grain here, like sorghum or wheat berries.

]]>https://naturallyella.com/sweet-potato-pasta-with-vegan-walnut-cream-sauce/feed/4Lentil Rotini with Garlicky Kale and Goat Cheese Saucehttps://naturallyella.com/lentil-rotini-garlicky-kale/ https://naturallyella.com/lentil-rotini-garlicky-kale/#commentsThu, 28 Feb 2019 21:55:39 +0000https://naturallyella.com/?p=37901Post sponsored by Barilla. See below for more details. Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness! All the...

Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!

All the Greens

When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well.

I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.

Goat Cheese: love it or leave it

I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.

Vegan? Yes!

Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.

Barilla’s Red Lentil Rotini Pasta

When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. It’s such a good, protein-solid flour. Because of this, I’m not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.

[tasty-recipe id="37907"]

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading

]]>https://naturallyella.com/lentil-rotini-garlicky-kale/feed/1Pinto Bean Sweet Potato Enchiladashttps://naturallyella.com/pinto-bean-sweet-potato-enchiladas/ https://naturallyella.com/pinto-bean-sweet-potato-enchiladas/#commentsTue, 26 Feb 2019 22:14:53 +0000https://naturallyella.com/?p=37891I’ve shared these a few times on instagram and now I’ve finally put pen to paper to write the recipe. These sweet potato enchiladas are about the most comforting meal I cook, without an overload of cheese. The sweet potato and beans provide the filling while and easy homemade enchilada sauce brings it all together....

I've shared these a few times on instagram and now I've finally put pen to paper to write the recipe. These sweet potato enchiladas are about the most comforting meal I cook, without an overload of cheese. The sweet potato and beans provide the filling while and easy homemade enchilada sauce brings it all together.

Sweet Potato Enchiladas: Components

This recipe is involved, there’s no two ways around it. While I’ve tried to limit the amount of prep by relying heavily on pre-ground spices and garlic powder, this meal is heavy on components.

The great thing for you, however, is that all these components can be made ahead of time and used not only in this meal but meals across the week. For example:

The sweet potatoes

Sweet potato puree, during the cooler months, is an automatic go-to. I make wraps, pasta dishes, risottos, and even my morning toast with a little help from a simple sweet potato puree. Make a couple-potatoes worth by simply roasting whole potatoes and scooping out the potato once cool. The sweet potato puree will last for up to 5 days.

Don’t want to use sweet potatoes? Any puree will do. Pumpkin or butternut squash would be my next two choices. You can also add in greens, sweet corn, or roasted tomatoes during the spring and summer months.

The Beans

When it comes to beans, these are a riff on my spiced pinto beans (made a little easier in this enchilada recipe if you’re making the night-of). I love these beans as taco filling, as a toast topper, or as a topping to a creamy polenta bowl. I usually batch and use them twice in one week: once for these enchiladas and once in a grain bowl.

The Enchilada Sauce

Similar to the beans, I make a much more involved enchilada sauce that uses dried chilis, toasted whole spices, and a slower cooking time. However, I wanted to keep this recipe as close to weeknight friendly as I could (I realize a 60-minute ordeal isn’t super weeknight friendly but these are so good!)

Make-ahead

Beyond the idea of prepping the components ahead of time, this is also one of my favorite meals to make for other people. Think new families! The entire dish freezes after assembly so the only thing left to do is bake (which will take about 20 minutes longer but other than that-everything stays the same!)

]]>https://naturallyella.com/pinto-bean-sweet-potato-enchiladas/feed/3Roasted Chipotle Sweet Potato and Sorghum Saladhttps://naturallyella.com/roasted-chipotle-sweet-potato-and-sorghum-salad/ https://naturallyella.com/roasted-chipotle-sweet-potato-and-sorghum-salad/#commentsSun, 24 Feb 2019 03:01:53 +0000https://naturallyella.com/?p=16595Sorghum Salads I realize sorghum is not your every-day grain but I love showcasing recipes to try and get it used a little more in the kitchen. The flavor isn’t big but it does provide a little warmth to a dish. I find, my usage of sorghum is more about texture. Sorghum has a similar...

Sorghum Salads

I realize sorghum is not your every-day grain but I love showcasing recipes to try and get it used a little more in the kitchen. The flavor isn't big but it does provide a little warmth to a dish. I find, my usage of sorghum is more about texture. Sorghum has a similar texture to cooked wheat berries. Slightly chewy, far from mushy.

Sweet Potatoes

While I tend towards using roasted sweet potatoes in dishes like this, you could easily swap them for something similar. Roasted squash or rooted vegetables during the winter make a good 1:1. During the summer I like to use similar flavors with roasted sweet corn, tomatoes, and peppers.

Spices

Depending on the spice company, chipotle can get hot in fairly small quantities. However, this isn’t the easiest thing to tell. I like to take just a small taste of the powder and see how it reacts. If I find that my mouth is on fire, I might cut back a bit. If the opposite is true, I’ll usually bump the chipotle amount up to 1 teaspoon.

The other option is if you happen to have chipotle in adobo sauce, you can swap the powder for about ½ of a minced chipotle and a bit of the adobo sauce.

Garlic Oil

One of my favorite ways to have a bit of garlic flavor without being overpowering: garlic-infused oil. It’s as simple as smashing garlic, cooking it in a bit of oil, and letting it rest. Occasionally I’ll use nut-oils and infuse with garlic as well.

]]>https://naturallyella.com/roasted-chipotle-sweet-potato-and-sorghum-salad/feed/18Fried Egg Cauliflower Grain Bowlhttps://naturallyella.com/fried-egg-cauliflower-grain-bowl/ https://naturallyella.com/fried-egg-cauliflower-grain-bowl/#commentsThu, 14 Feb 2019 20:34:59 +0000https://naturallyella.com/?p=37854Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details. It is really amazing that I do not have more grain bowl recipes on this site. A grain bowl is by far the biggest staple meal for our family. Need a filling breakfast? Grain bowl! How about a last-minute dinner made from...

It is really amazing that I do not have more grain bowl recipes on this site. A grain bowl is by far the biggest staple meal for our family. Need a filling breakfast? Grain bowl! How about a last-minute dinner made from leftovers? Grain bowl!

You can practically make a grain bowl any way but I have a few tips that might help you make it even better or easier!) For starters, try using components. Whip up some roasted vegetables and grains on the weekend, making this a practically instant meal during the weekdays.

Also, use whatever egg method your like best. I skip around depending on what I’m feeling that day (and one of the reasons I love keeping Pete and Gerry Organic Eggs on hand!) Pan-fried, hard-boiled, soft-boiled, or scramble all work great in this recipe.

The foundation of the bowl but easily changeable. I love using farro because it’s hearty and provides an amazing texture to the overall dish. However, you could easily use quinoa, millet, sorghum, or barley.

If you’re in a hurry and did not prep the grains ahead of time, I’d recommend using bulgur. It’s quick and delicious, making this meal from scratch a bit quicker.

The Eggs: Pete and Gerry Organic

I’m excited for another partnership with Pete and Gerry’s Organic Eggs this year. One of the reasons I love using their eggs is because I know the company is deeply invested in protecting the land, since they’re a Certified B Corporation. The eggs are also produced humanely, making sure the chickens are well-cared for.

Grain Bowl: Hummus, forever.

Next in line for the components: hummus. I know this isn’t for everyone but I can’t eat a grain bowl without it. It’s the binder and helps bring a bit more flavor to the overall recipe. Best of all, you can use any kind of flavored hummus you like.

Vegetables

Finally, the vegetables. The beautiful thing about these grain bowls is that the cauliflower is easy to replace. Carrots, squash, asparagus, Brussels sprouts, green beans- every seasons holds a few different types of grain bowl options!

Also, if you don’t feel like turning on the oven, I’ve been known to steam the cauliflower then toss it with a smoked paprika compound butter. A little decadent but oh-so-good.

]]>https://naturallyella.com/fried-egg-cauliflower-grain-bowl/feed/2Vegan Baked Beans on Toasthttps://naturallyella.com/vegan-baked-beans/ https://naturallyella.com/vegan-baked-beans/#commentsWed, 13 Feb 2019 04:03:59 +0000https://naturallyella.com/?p=37872For whatever reason, I feel like I’ve made it my mission to share the joy of beans on toast. I realize, it’s a bit of a funny mission. However, beans on toast is a magical thing and if you like beans, you should eat them on toast. Growing up in the midwest, baked beans were...

For whatever reason, I feel like I’ve made it my mission to share the joy of beans on toast. I realize, it’s a bit of a funny mission. However, beans on toast is a magical thing and if you like beans, you should eat them on toast.

Growing up in the midwest, baked beans were a thing for nearly every family get-together. And yet, I never ate them. I avoided them, in fact. I’m not sure if it was the flavor, the texture, or just that I wasn’t a big fan of any bean. Luckily all of that has changed and now I have my favorite vegan baked bean recipe to share.

All the beans

When it comes to bean varieties, small navy beans are the traditional baked bean. I’ve also been known to use great northern. I’d also highly recommend checking out Rancho Gordo and using their Yellow Indian Woman Bean or their Alubia Blanca. I picked up a bag and the texture of these beans is perfect for a long-baked dish.

The sweetener

I usually stick with molasses, maple syrup, or honey but I have a weakness for dark muscovado sugar. This unrefined cane sugar has all of the molasses, making it a rich/moist sweetener. Paired with an extra bit of molasses, it makes these beans really shine. Of course, if you can’t find muscovado sweetener, use a bit more molasses or swap for brown sugar.

Keep it vegan

Traditional baked beans use bacon and while I could definitely swap in something more substantially meat-like, I don’t care. For me, the bacon brings the smoke and that’s why I can’t recommend enough picking up a bottle of smoked salt. Paired with the smoked paprika, you’re good-to-go, sans bacon.

Also, look for vegan Worcestershire sauce. Annie’s has a solid one and sometimes stores carry at least one other variety. This sauce is good to keep on hand for an extra boost of fermented goodness to many meals.

]]>https://naturallyella.com/vegan-baked-beans/feed/5Winter Date-Night Dinner Ideashttps://naturallyella.com/winter-date-night-dinner-ideas/ https://naturallyella.com/winter-date-night-dinner-ideas/#commentsSat, 09 Feb 2019 21:29:22 +0000https://naturallyella.com/?p=37806In the grand scheme of weeks, my husband and I don’t get out very much. We work, we hang out with our son, we repeat. However, our times after our son goes to bed are ones we cherish. It’s the time we unwind. The time we connect with each other about our day. That time...

In the grand scheme of weeks, my husband and I don't get out very much. We work, we hang out with our son, we repeat. However, our times after our son goes to bed are ones we cherish. It's the time we unwind. The time we connect with each other about our day. That time is extremely special.

While most nights we eat dinner as a family, some nights I reserve for a 'date night'. We spend our unwinding around the table, enjoying a meal that's a bit more involved than our normal dinners. Most of the time I prep ahead and finish while my husband is working his way through bedtime routine. This way, when he's done, we're ready to eat.

Think of these ideas as more of a starting place. I just worked my way through the archives and picked out the recipes I most enjoy. Everything has a main, a side vegetable, a salad, and dessert. Every meal is loaded with vegetables and I'm relying on my friends to bring the dessert (because we all have to play to our strengths!)

No 1. The Unusual Flavors Date-Night Dinner.

I'm leading with this set, primarily because it uses some bolder flavors and some less-common produce. I love the spice level with the berbere seasoning and the balance of the tender turnips. Plus, I know people are often looking for more recipes with chard and turnips. Best of all, you could easily swap out the chard and just use turnip greens (a bit more on the bitter side but would work well with the flavor of the berbere!)

No 2. Curry, forever.

I feel like one of the ways I show a person I love them is by making fried cheese. Sometimes that fried cheese is used in tacos, other times, it's curry. This pumpkin curry has a smooth, velvety sauce which I like to balance with a bit of heat from the chili roasted broccoli.

No 3. A Variation 'Meat' and Potatoes.

My husband was never a 'meat and potato' kind of guy. However, I find that it's hard to always escape my Midwestern food upbringing. These dishes are about as close as I get. Lentil bites smothered in a cream sauce provide the 'meat' while the romesco potato salad stands in for a more traditional mashed potato.

No 4. Vegan.

I think this might be one of my favorites. This vegan meal shows you don't need to overload a veg meal with cheese. The risotto's creaminess comes from a delicious walnut cream while the spicy cauliflower and avocado salad help balance the richness.

No 5. Lemons, Winter's friend

Winter in California is all about citrus. I love the sunflower cream sauce with the pasta. It's bright, light, and vegan. Paired with a beautiful persimmon salad and a fun take on beets; it's hard to go wrong. This meal is sure to put a smile on your face.

No 6. Flavor for all.

Finally, I like to come in with big flavor. Nearly everyone who makes the lentils find it becomes a staple. The flavor is amazing and it's one of the more filling vegetarian mains. I like to balance this with a lot of vegetables. The green beans are a nice, easy side while the radish salad showcases this beautiful vegetable in a unique and fun way. Don't miss the teff brownies either- they probably should have been dessert for every meal.

]]>https://naturallyella.com/winter-date-night-dinner-ideas/feed/1Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurrihttps://naturallyella.com/chickpea-casarecce-pasta/ https://naturallyella.com/chickpea-casarecce-pasta/#commentsThu, 07 Feb 2019 17:59:09 +0000https://naturallyella.com/?p=37844Post sponsored by Barilla. See below for more details. When it comes to pasta in the winter, I tend towards pasta with cream sauces or loaded up on cheese. It’s a hold-over from all those snowy days in the Midwest. However, now I occasionally opt for something I can throw in the car for a...

When it comes to pasta in the winter, I tend towards pasta with cream sauces or loaded up on cheese. It’s a hold-over from all those snowy days in the Midwest. However, now I occasionally opt for something I can throw in the car for a road trip or work day. That’s where this pasta comes in with a little help from Barilla Chickpea Casarecce.

Roasted sweet potatoes, or not.

I recently asked my three-year old why he decidedly didn’t like sweet potatoes anymore. His answer: they taste like garbage. When I posted this on Instagram, there were quite a few people who agreed with him. So, this section is for those people.

Swap out the sweet potatoes for roasted squash or roasted cauliflower for the cooler months. During the summer months, you can bet that I’ll be making this with smoked tomatoes and sweet corn.

Batch it: Chimichurri

Chimichurri is one of those sauces I batch make because if I’m going to spend time making it, I’m going to make a lot of it. I use it on grain bowls, tacos, eggs, soups, and pasta (like in this recipe). You can make quick work of this sauce with help from the food processor, but I typically just use a knife to chop everything.

Barilla’s Chickpea Casarecce Pasta

As I mentioned before in the recipe for broccoli pesto pasta, I love the shape of this Chickpea Casarecce from Barilla. I also love that it's only one ingredient but cooks up like traditional pasta (holiday it's shape really well!) While I went with an extra saucy pasta last time, I wanted to showcase the versatility with this dish that’s a bit more pasta-salad than dinner dish. It’s the perfect pasta to pack-away for a work or picnic lunch. You can find all four varieties (Red Lentil Penne, Red Lentil Rotini, Chickpea Rotini and Chickpea Casarecce) on Amazon.

[tasty-recipe id="37845"]

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.continue reading